Curry Flavored Sweet Potato Croquettes

The sweetness of the potato matches perfectly with the spicy aroma of curry in these delicious croquettes. Perfect as a side dish or snack!

Curry Flavored Sweet Potato Croquettes
Photographed by HIDETOSHI HARA

Recipe by
Naomi Kijima







Calorie count is for one piece.

Ingredients (Makes 8 pieces)

  • 1 sweet potato (250 g)
  • 80 g ground meat (mixed beef and pork)
  • 1/4 onion (minced)
  • 1 tsp curry powder
  • [A]

    • 1/3 tsp salt
    • A pinch of pepper
  • 2 tbsp panko breadcrumbs
  • 3 tbsp milk
  • [Breading]

    • Flour, as needed
    • 1 beaten egg
    • Panko breadcrumbs, as needed
  • 3-4 leaves cabbage (cut into thin shreds)
  • Curry salt, as needed

    Mix 2 parts curry powder with 1 part salt.

  • Japanese chuno sauce, as needed
  • 2 tsp vegetable oil
  • Oil for deep frying, as needed



Heat the vegetable oil in a frying pan and stir-fry the onion until tender. Add the ground meat and stir-fry until crumbly. Sprinkle with curry powder and mix thoroughly. Season with [A].


Thoroughly wash the sweet potato and cut into 3 mm slices without peeling. Put in a pot and pour in enough water to cover the slices and place over high heat. When everything comes to a boil, reduce the heat to low, then cover and simmer for about 10 minutes. Drain.


Peel the potato slices while hot, then transfer to a bowl and mash.


Soak the panko breadcrumbs in milk.


Add the soggy panko to the mashed sweet potatoes, combine, then add the onion and ground meat mixture. Mix thoroughly.


The panko soaked in milk acts as a binder and makes it easier to form the croquettes.


Divide the mixture into 8 equal portions and shape into flat ovals. Dust with flour, dip into the beaten egg and cover with panko.


Heat the deep-frying oil to 170°C and fry the croquettes for 3-4 minutes until golden brown. Remove and drain thoroughly. Plate up and garnish with shredded cabbage. Serve with the curry salt or chuno sauce.